I’ve realized there’s a thing I can make better than desserts, appetizers, meat, fish … This is pasta! I usually study the ingredients, I always guess the combination of flavors and colors. And more than once that poor guy who lives with me and supports me said that the result was perfect. I’m so proud of myself because I’ve learned so many things in these years and especially since I moved back to Italy one year ago. It’s important to be down to earth, recognize our mistakes and remember that “humility is the antechamber of all perfections,” as French author Marcel Aymé wrote in Clérambard. So, here’s the recipe of my gnocchetti with pistachio pesto and bacon.

In a pan heat the oil and fry the onion. Pour the diced bacon and cook for 2-3 minutes. Add some brandy and let it evaporate. It will take another 3-4 minutes. Once it’s ready cover the pan with a lid to keep it warm. Heat three tablespoons of pistachio pesto in a small saucepan.

Meanwhile, boil the water for the pasta. Add salt and throw in the gnocchi. They will be ready when they rise to the surface. Use a colander and put them into the pan with the bacon.

Saute for a few seconds. Then put the gnocchetti and their dressing in a container, preferably of metal. Pour the pesto and serve. Sprinkle the dish with chopped pistachios. You can crush the pistachios with a grinder (the one that used to grind coffee beans for instance) or if you do not have a grinder, you can put the pistachios between two sheets of oven paper and chop with a meat tenderizer.